[dropcap size=small]A[/dropcap]telling mark of success in the cut-throat arena that is the F&B industry: a restaurant that lasts more than a decade, particularly one that’s located in the city area where the rentals are unforgiving.

That’s an understated accolade that Mag’s Wine Kitchen lays claim to. Founded a good 20 years ago in 1996, it’s been serving up quality modern European cuisine while maintaining one of the most impressive wine lists to grace this side of Boat Quay.

Chef-founder and former banker Magdalene Tang, who herself is an wine aficionado (with a personal collection to prove it) christened the rustic bistro-style establishment as such after its first-floor kitchen-style layout, which lends it a homely feel. “‘Wine’ is something I included because it’s a big part of what we do here.”

The second floor observes a more conventional restaurant setting, and is an intimate space suitable for private events (the wine cellar is up here as well). Expect starched linen and a clean plating style that makes for good photographs. But the real keepsakes here are the memories of the Mag’s delectable dishes. Do call up ahead of time to ask if a certain item is on the menu, however – many of the offerings change according to seasonality of ingredients. This is omakase-style before it was a dining scene buzzword.

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But the highlight of our trip was the restaurant’s chocolate fondant (lava cake to some), which boasts a consistency so finely balanced between viscous and runny that it’ll be immediately clear to diners that the dessert has been painstakingly perfected.

The rich, gooey and luxurious innards are courtesy of weeks of experimentation that’s resulted in Mag’s Wine Kitchen nailing the fondant to a tee (the mass of egg yolks used is measured down to the microgram). Take a gander – it warranted its own video:

As for whether you’ll meet the friendly (and fiesty) matron herself – that depends. Relinquishing absolute control over the kitchen a number of years ago to her lieutenant chef, Magdalene often travels to discover culinary secrets from both food capitals and rustic households, which she will then incorporate into future iterations of the menu. Her keen palate and wine-tasting expertise allows her to adopt an almost scientific approach in such matters – to the benefit of her patrons and their stomachs.

In a sentence: Indispensable restaurant pocket pick for meat, fondant or a great glass of wine (and wine appreciation if Mag is in).

Mag’s Wine Kitchen
86 Circular Rd
Boat Quay shophouses
Singapore 049438
Tel: 6438-3836

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